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COTUIT LIBRARY 

J 



LADIES' P. M. COOK BOOK, 



GIVEN BY THEM, FOR THE 
BENEFIT OF THE 



COTUIT LIBRARY. 



Price 30 Cents. 



HYANNIS, MASS. : 

P. B. & P. P. GOSS, PUBLISHERS ■ 
1899. 



40875 

Copyright, 1899. 
By F. B. & F. P. Goss. 



All rights reserved. 



RECIPES. 



SOUPS AND CHOWDERS. 



Lamb Soup. — 2 pounds lamb, 2 quarts water, 4 medium spoon- 
fuls salt and pepper to taste. Cook one hour. Then add 3-4 cup 
rice, then add potatoes, turnip, and maccaroni if cared for. — [Mrs. 
B. F. Crosby. 

Fish Chowder. — Fry out 2 slices salt pork. When well 
browned remove from kettle and add 2 onions sliced thin, brown 
well and add 8 potatoes sliced thin and about 4 pounds of fish ; 
add salt, pepper, and a shake of flour. Cover with luke-warm 
water and cook slowly. — [Mrs. S. H. Childs. 

Tomato Soup. — 1 pint canned tomatoes, 1 onion, 1 large potato. 
Let all boil together till potato is soft enough to mash, strain 
through a colander, put back in kettle and add 1 teaspoonful flour 
rubbed smooth in a little water, 1 egg, 1-2 cup milk, pepper and 
salt to taste. Put large piece butter in tureen. — [Mrs. S. H. 
Childs. 

Beef Soup. — 4 pounds beef, little more than cover with cold 
water, 3 onions, 1 teacup rice, salt and pepper to taste. — [Mrs. 
S. C. Lapham. 

Clam Broth. — Cook 1 quart clams (with a little onion to flavor) 
in a double boiler for about an hour. Heat a pint and a half of 
milk, thicken with a teaspoonful of butter and teaspoonful flour 



4 



cooked together ; when ready to serve, strain clams into the thick- 
ened milk, season with pepper and salt. — [Mrs. J. J. Putnam. 

Onion Soup. — 1 dozen small onions sliced and fried in a table- 
spoon of batter, add 1 quart boiling water, 1 pint milk, salt and 
pepper, 1-2 teaspoonful sugar. Boil one hour. Strain through a 
sieve, add 3 well beaten eggs, 1 cup cream ; serve immediately. 

— [Mrs. Horace Fish. 

Clam Chowder. — Fry 2 slices of pork, peel 2 onions and slice 
in, then peel a dozen medium sized potatoes and slice in, then fix 
1 quart clams and put in when the potatoes are done and let them 
boil five minutes ; add 1 quart milk and a piece of butter, pepper 
and salt. Let them scald up together. — [Mrs. Wallace Ryder. 

Mock Bisque Soup. — With 1 quart tomatoes boil some celery 
stalks and 1 onion. Strain and add dash ef red pepper. Thicken 
1 quart of milk in a double boiler with 2 tablespoonfuls of butter 
and 2 of flour rubbed together. When ready to serve pour the 
tomatoes into the tureen, add a good pinch of saleratus and pour 
in the thickened milk, while foaming, stir and serve. — [Elsie E, 
Rennie. 



FISH. 



Creamed Oysters. — To 1 heaping tablespoonful of butter, 
melted in a sauce pan, add 2 heaping tablespoonfuls of flour. 
Cook a few minutes and add 1 pint of hot cream or milk, season 
with salt or pepper. Wash and pick over 1 pint of oysters and 
parboil until plump. Skim carefully, drain and acid them to the 
sauce. Serve on toast. — [Miss Flora M. Jones. 



5 



Clam Fritters. — 1 pint clams, 1 heaping cup mashed potato, 
1-2 cup flour mashed with potato, 2 eggs stirred in and add sweet 
milk enough to make a moderately stiff batter. When all ready to 
fry mix 3 teaspoons baking powder with 1 tablespoon flour and 
stir into it. Chop clams very fine, pepper and salt to taste, fry 
in pork fat. — [Mrs. C. Burlingame. 

Scalloped Clams. — Take 1 pint clams, 1-2 pint cracker 
crumbs, 1-2 cup warm milk, 1-2 cup of clam liquor, two beaten 
eggs, 1 heaping tablespoonful of melted butter, add salt and pep- 
per. Moisten the crackers first with the milk, then the clam liq- 
uor, add eggs and melted butter and the clams chopped. Fill a 
buttered baking dish, sprinkle the top with crumbs, put in the ov- 
en, cook until brown. — [Miss Flora M. Jones. 

Broiled Oysters. — Butter an oyster broiler, place the oysters 
on the broiler one by one. Put the broiler over the coals and 
turn it when the sides of the oysters nearest the coals have be- 
come brown. Put slices of buttered toast into the dish upon 
which the oysters are to be served. Sift over the oysters before 
putting them on to the toast two or three shakes of pepper and 
salt. — [Mrs. Algernon Coolidge. 

Fish Croquettes. — Take any fresh fish and boil it; when cold, 
pick all the bones out, mince it as fine as possible, then make a 
rich, thick sauce of flour, milk and butter, and mix it with the fish, 
season it with pepper, salt, and onion. When cold make it into 
croquettes. Roll them in crumbs and egg, fry them in hot lard. 
Mix the croquettes as soft as possible ; after mixing them put 
them away on the ice. After making them up put away also be- 
fore frying. — [Mrs. John T. Coolidge. 

Salmon in Mold. — 1 can salmon, 4 eggs, (beaten) 4 table- 
spoonfuls melted butter, 1-2 cup bread crumbs, pepper and salt to 
taste. Rub butter in salmon, put crumbs in egg. Mix all togeth- 



6 



er and season, then put in buttered mold and steam one hour. 
Sauce for same : 1 cup hot milk thickened with 1 tablespoouful 
cornstarch, add 1 tablespoouful butter and 1 egg. Put egg in last 
and carefully. — [Mrs. G. L. Coleman. 

Lobster a la Newburg. — Cut meat from lobster into dice, put 
1 tablespoon of butter in sauce pan, add lobster when melted, 1-4 
teaspoon salt, pinch cayenne ; cover, let simmer five or six min- 
utes. Have 1 cup cream, yolks of 2 eggs, add lobster, shake in 
pan until mixture thickens and serve at once. 2 tablespoonfuls of 
wine will be great improvement. — [Lucy Lapham. 

Oyster Stew. — 1 quart milk to 1 quart oysters, 1-2 cup butter, 
a very little salt and pepper. Cook the oysters in sauce pan until 
edges curl up, put milk and butter together, heat the milk until the 
butter is melted, do not let boil, add salt and pepper ; remove milk 
from the fire, mix the oysters into it and serve at once. — [Mrs. H. 
J. GirTord. 

Fried Oysters Baltimore. — Take large oysters, six for each 
person, lay them in a colander for half an hour, take out with the 
fingers and put them in a delft dish, each one separately, for ten 
minutes. Have frying pan hot with butter in it, when it turns a 
golden brown, with the fingers fill the bottom of the pan with oys- 
ters and when they begin to brown turn them over with a knife. 
They must be quite brown and crisp, the juice in the pan will also 
be crisp ; pour that over the oysters, sprinkle a little pepper (no 
salt). Fire must be quick to have oysters good. — [Miss E. G. 
Perkins. 

Oyster Pie. — Crust : 1 pint flour, 1 cup lard, little salt, 1 tea- 
spoon baking powder ; make a dough, roll out and fit in deep dish, 
then put in 1 pint oysters, 1-2 cup butter, spread over the oysters 
little pepper and salt, little oyster water, roll out crust, cover, 
bake in quick oven. — [Mrs. S. B. Butler. 



7 



Rechauffe of Fish. — Cut fine any cold boiled fish; put into a 
sauce pan with 2 tablespoonfuls of butter, when melted add 1 cup 
of bread crumbs, 2 eggs beaten slightly, 2 tablespoonfuls of cream 
or milk and a little pepper and cayenne. Mix all well together, 
let it simmer about five minutes, stirring constantly, and serve. 

— [Mrs. Edward J. Low T eil. 

Oysters on Toast. — A layer of toast bread, pour over that 
milk or water warm, a layer of oysters after they have been 
cooked in butter and water, then another layer of toast and so on, 
after all made pour over the liquor that the oysters were cooked in 
and serve. — [Mrs, C. B. Nickerson. 

Oyster Maccaroni.— Boil maccaroni in a cloth to keep it 
straight. Put a layer in a dish seasoned with pepper, salt, and 
butter, then a layer of oysters until the dish is full, mix some 
grated bread with a beaten egg, spread over the top and bake 
about twenty minutes. — [Mrs. L. G. Baker. 

Fancy Quahaug Dish. — 1-2 peck boiled quahaugs, pick them 
out the shell and chop, put 1 quart milk on the stove with butter 
size of an egg, little salt and pepper, let boil, add the quahaugs, 
boil up two or three times. Toast six slices of bread or as many 
crackers, put in a dish, pour the soup over the toast, cover ; ready 
to serve in five minutes. — [Mrs. U. A. Hull. 

Baked Fish. — Clean and wipe a 4 pound fish, rub with salt, 
stuff and sew, cut gashes on each side of the fish and put in nar- 
row strips of salt pork. "Rub over with soft butter, dredge with 
flour, skewer into shape and bake about an hour in a hot oven. 
Stuffing: 1 cup cracker crumbs, 1-4 cup melted butter, 1 salt 
spoon each of salt, pepper, 1 tablespoonful each of chopped onion, 
parsley, pickles and capers. — [Mrs. H. L. Sturges. 



8 



MEATS. 



Time to Roast. — Turkey, 10 pounds, 3 1-2 hours; Chicken, 
(large) 2 hours ; Chicken, (small) 1 1-2 hours; Beef, 8 minutes 
per pound and ten minutes every extra pound ; Veal, 6 pounds. 3 
hours; Lamb, 6 pounds, 2 hours; Pork. 6 pounds, 3 hours. 

Cottage Cheese. — Boil chicken until tender, take out all bones, 
and chop chicken fine. Season to taste with salt, pepper, and 
butter, put in enough liquor it was boiled in to make it moist, put 
into a mould and press. When cold cut in slices. — [Mrs. W. H. 
Irwin. 

Imitation Roast Duck. — Take a slice of beefsteak free from 
fat, make a dressing of bread-crumbs, moistened with 1 egg well 
beaten, tablespoonful butter, level teaspoonful salt and pepper and 
poultry seasoning, sufficiently moist to spread on beef, roll up and 
tie. Bake in oven (basting often) about 3 hours. — [Mrs. G. L. 
Coleman. 

Minced Chicken. — Boil a chicken. When cold cut the meat 
from the bones and chop fine. Season with pepper, salt, and nut- 
meg. Into 1-2 pint of boiling water put 1 large tablespoonful of 
rice and a thin slice of onion cut into small pieces. Boil the rice 
until quite tender, stirring it constantly. This will be in about 25 
minutes, during which time you will have to put in from time to 
time a little more boiling water. When the rice is very tender put 
into it the chopped meat and a piece of butter size of a walnut. 
Mix well together and cook slowly for ten minutes. Put the yolks 
of 2 eggs into a bowl and beat them, add 3 spoonfuls of cream, and 
mix well together. When you take the chicken and rice from the 
range, pour onto them the mixed cream and eggs, and stir well to- 
gether. Slices of buttered toast must carpet the dish upon which 
the minced chicken is to be served. — [Mrs. A. Coolidge. 



0 



Nice Dish for Tea. — Take any pieces of cold meat, put in the 
spider with a little onion and a little water ; salt and pepper ; 
cover tightly and cook for half an hour. Eat with a salad dress- 
ing. — [Mrs. Owen Jones. 

Chicken Croquettes. — 1-2 pound chicken chopped fine, sea- 
soned with 1-2 teaspoonful salt, 1-2 teaspoonful celery salt, 1-4 
saltspoonful cayenne pepper, 1 saltspoonful white pepper, a few 
drops of onion juice. Make 1 pint of cream sauce by melting 2 
heaping tablespoonfuls butter in a saucepan ; stir 4 tablespoonfuls 
flour ; as it thickens add 1 pint of hot cream or milk, a little salt, 
white pepper, and celery salt. The sauce should be very thick. 
Mix it while hot with the chicken, adding 1 well-beaten egg; shape 
into rolls, roll in fine bread crumbs, then dip in beaten egg, then 
in crumbs again, and fry one minute in hot fat. Drain and serve 
with a thin cream sauce. — [Flora M. Jones. 

Stuffing for Turkey. — 1 dozen crackers and 1-2 loaf bread to 
stuff a turkey which weighs 7 pounds ; 1 pound pork chopped fine, 
1-2 pound butter, 3 eggs well beaten, 2 great spoonfuls of poultry 
seasoning, 1 scant tablespoonful saleratus, 1 teaspoonful salt in 
the whole dressing. Take bread and crackers, break up fine, and 
pour 1 pint boiling water over, and mix the rest with milk. A tar- 
key weighing 7 pounds will take 2 1-2 hours of steady baking, 
well basted. — [Mrs. Angelia F. Lewis. 

Escalloped Ham. — Boil 4 eggs 20 minutes ; make 1 pint white 
sauce with stock and milk and season to taste ; moisten 1 cup 
cracker crumbs in 1-4 cup melted butter; chop fine 1 cup boiled 
ham ; mash the yolks of the eggs and chop the whites. Put a 
layer of buttered crumbs in a buttered dish, then a layer of 
chopped whites, white sauce, minced meat, then yolks, and so on, 
'til material is all used, having buttered crumbs on top. Bake un- 
til crumbs are brown. Make white sauce as follows : 1 pint milk, 
2 tablespoonfuls butter, same of flour, 1-2 teaspoonful salt and 
pepper, — [Mrs. G. L. Coleman. 



10 



English Yorkshire Pudding. (Eat with roast beef.) — 1 pint 
milk, 1-2 pint water, 1 quart flour, 2 eggs, little salt, 2 teaspoon- 
fuls cream, 1 teaspoonful soda.— [Mrs. E. L. Hoxie. 

Fried Tripe in Batter.— Cut the tripe into nice square pieces, 
drain until dry, dip in a batter made of 1 cup flour, 1 cup milk, 1 
egg, beaten together until smooth, then in rolled cracker crumbs ; 
fry in hot butter a nice brown. — [Mrs. H. J. Gifford. 

Chicken Pie. — Cut in pieces 1 chicken, enough water to cover, 
1 tablespoonful salt ; cook until tender ; take out chicken and keep 
warm ; thicken liquid with 1 tablespoonful each of flour and but- 
ter rubbed together ; add pepper and salt. Crust : 1 quart flour, 
little salt, 2 teaspoonfuls baking powder, 1 small cup butter. Mix 
as biscuit and line a deep dish with the crust, leaving an inch over 
edge to turn up over top crust, put in the chicken, pour over the 
gravy, and put on top crust; leave large hole in the centre, spread 
butter over the top, and bake. — [Mrs. Henry Sturges. 

Veal Cutlets for Four. — Take 2 pounds of veal cutlets, beat 
them with a cutlet bat or with the pestle of a mortar, taking off the 
gristle and fat from them. Cut the meat into squares. Put 2 raw 
eggs into a bowl, pound about a dozen crackers into fine crumbs 
and sift them, then add to the crumbs two or three shakes of pep- 
per, 11-2 teaspoonfuls salt, and a little grated nutmeg. Dip each 
cutlet first into the egg, then into the cracker crumbs. Put some 
slices of salt pork into a spicier on the stove, frying them until the 
fat has gone out of them, then placing the cutlets into it, turning 
them ; when they have become a nice brown the} 7 must be taken 
out and put into a pot setting on the back of stove. Gravy for 
veal cutlets : Place in the spider a piece of butter as large as a 
walnut, 1 1-2 teaspoonfuls salt, and a little flour sifted into the 
spider, as much boiling water as is necessary to thin the gravy, 1 
teaspoonful Indian soy, 1-4 teaspoonful of walnut catsup, two or 
three shakes of pepper. Pour the gravy through a fine colander 



11 



into the pot with the chops, putting also into the pot a teaspoonful 
of horseradish ; let stand for 3-4 of an hour upon the little stand 
on the range. The cutlets when they are served should be dressed 
with lemon and parsley and pieces of the fried pork. — [Mrs. A. 
Coolidge. 

Veal Loaf. — Take a piece of butter the size of an egg, 3 
pounds raw veal, 1 heaping teaspoonful salt, 1 of pepper, 2 raw 
eggs ; chop the veal fine and mix all together, put in about 2 ta- 
blespoonfuls water, mould this into a loaf, then roll it in 8 table- 
spoonfuls rolled crackers, and then pour over it 3 tablespoonfuls 
melted butter, place in a pan and bake 2 hours. To be sliced off 
when cold. — [Mrs. L. G. Baker. 

Pressed Meat. — Cook a huck until meat is tender, then chop 
fine ; add some of the gravy, a little salt, pepper, summer savory 
and sage. Press until hard. Slice cold. — [Mrs. Henry Bent. 

Meat Balls. — 1 bowl full of fine chopped cold meat, add 1 cup 
bread or cracker crumbs, a little gravy to moisten them, a little 
chopped onion ; season with pepper, salt, and a very little savory. 
Fry in balls. — [Mrs. Henry Bent. 



SALADS. 



Banana Salad. — Take 4 bananas sliced through the centre, and 
take juice of large lemon, squeeze on banana with little sugar, and 
serve. — [Alice Bearse. 

Egg Salad. — After boiling 1-2 dozen eggs 10 minutes, plunge 
into cold water two or three minutes, then remove shells and cut 
eggs in halves, remove yolks and mash them until light and fine, 



12 



then add 2 table-spoonfuls butter, 1 table-spoonful vinegar, 1-2 tea- 
spoonful salt, 1-4 teaspoonful pepper, and beap the mixture in the 
halved whites. Serve in a flat dish, garnished with lettuce and 
parsley. — [P. M. Club. 

German Mustard. — 1 even tablespoonful sugar, 1 even table- 
spoonful mustard, 5 tablespoonfuls vinegar, 1 egg. Mix thorough- 
ly and cook. — [P. M. Club. 

Potato Salad. — 1 dozen cold boiled potatoes cut into dice- 
shaped pieces, 4 hard boiled eggs, remove the yolks, cut whites, 
and put with the potatoes. Beat the yolks of eggs with butter, 
salt, mustard, and a little cream, and mix, and over all pour vine- 
gar.— [P. M. Club. 

Boiled Salad Dressing. — Yolks of 3 eggs, 1 teaspoonful mus- 
tard, pinch of salt, 1-4 saltspoonful cayenne, 2 tablespoonfuls su- 
gar, 2 tablespoonfuls melted butter, 1 cup cream or milk, 1-2 cup 
hot vinegar, whites of 3 eggs beaten stiff. — [Mrs. L. L. Clnlds. 

Salad Dressing. — 3 eggs beaten light, 1 tablespoonful mixed 
mustard, 1-2 teaspoonful salt, 5 tablespoonfuls vinegar, little cay- 
enne mixed thoroughly ; let stand in dish of boiling water and 
when warm add 1 tablespoonful butter and cook until a little 
thicker than custard. — [Mrs. E. L. Hoxie. 

Chicken Salad. — 1 pint of cold roasted chicken and not quite 
so much celery as chicken. Cut chicken and celery into small 
pieces and pour over good kind of mayonnaise dressing. — [P. M. 
Club. 

Lobster Salad. — Cut 1 pint of lobster meat into small pieces, 
mix with a little chopped lettuce. Make nests or cups of the 
crisp lettuce leaves; put lobster in lettuce and cover with a good 
French dressing. — [P. M. Club. 



18 



SAUCES. 



Cream Sauce. — 1 cup sugar, 1 egg well beaten, 1-2 cup scalded 
milk, beat and flavor. — [Mrs. L. R. Buiiingame. 

English Pudding Sauce. — 1 cup sugar, 1 egg well beaten, 2 
tablespoonfuls flour mixed with cold water just as you would make 
thick starch ; after cooking pour over the egg and sugar, stir to- 
gether, then slice a lemon, lay a slice on each slice of pudding, 
pour over sauce and serve. — [Mrs. C. H. Fuller. 

Pudding Sauce. — Cut the rind of 1-2 a lemon very thin taking 
off none of the white ; boil for 3 minutes in 1-2 teacup of water. 
Strain into this the juice of a lemon, add 2 lumps sugar and just 
before serving add 10 drops brandy. — [Mrs. Howard Dottridge. 

Drawn Butter Gravy. — Piece of butter size of hen's egg (good 
size) and blend in 2 teaspoonfuls flour ; pour boiling water over it 
and stir until smooth, then cook. Have ready 2 hard-boiled eggs, 
stir in, cut fine, and serve. — [Mrs. Angelia Lewis. 

Cold Strawberry Sauce. — Hull, wash, and drain a basket of 
ripe strawberries and press through a potato masher. Boil to- 
gether 3-4 of a cup sugar and 1-2 cup water for 10 minutes. Cool 
thoroughly, add the strawberry pulp, and if desired 1-2 teaspoon- 
ful vanilla. — [Miss Alice Bearse. 

Pudding Sauce. — Yolks of 2 eggs, mix with cup of sugar, set 
over teakettle, then beat whites to froth, stir in yolks and sugar, 
and flavor. — [Mrs. Harrison Phinney. 

Hollandaise Sauce. — Take 1-4 cup butter, add yolk of 1 egg, 
a little salt, a pinch of cayenne pepper, and the juice of half a 
lemon, beat them together with a spoon. Before serving, add 1-2 
cup boiling water, pour into a bowl, and stand it in a saucepan of 



14 



boiling water on the stove, stirring constantly until it thickens a 
little and is ready to serve, then pour over the boiled fish or 
chopped chicken, or whatever it is to be used with. If preferred, 
serve separately in a gravy dish. — [Mrs. J. J. Putnam. 

Tomato Sauce. — Put 1-2 canful tomatoes into a pot, into it 
put 1 teaspoonful each salt and sugar, 2 shakes pepper, 1 table- 
spoonful flour, and a piece of butter as large as an egg. Stir all 
together until the flour is perfectly smooth. Put the pot upon the 
range and stir the tomato until it begins to boil, then set away 
from the great heat. vVhen the time comes for serving, strain 
through a sieve. — [Mrs. A. Coolidge. 

Brown Sauce. — Put a tablespoonful of chopped onion and a ta- 
blespoonful of butter in a saucepan on the fire. Let them both be- 
come brown, then add a tablespoonful flour and brown that also ; 
stir all the time. Add a cupful of beef or brown stock and cook 
until the sauce is a little thickened, season with pepper and salt, 
strain it to remove the onion, add a tablespoonful kitchen boquet. 

— [Mrs. Geo. G. Lowell. 

Bread Sauce. — Sift 2 cupfuls dry bread crumbs. Put on the 
fire a pint of milk and a small onion and add enough of the fine 
crumbs to thicken it, season with a tablespoonful of butter, 1-2 
teaspoonful salt, a dash of pepper and of nutmeg. L^se for par- 
tridges and grouse. — [Mrs. Geo. G. Lowell. 

Tomato Sauce. — 1 pint stewed and strained tomatoes, 1-2 pint 
stock, 3 tablespoonfuls butter. 2 generous tablespoonfuls flour. 1 
slice onion. 1 teaspoonful salt, 1-2 teaspoonful pepper. Cook the 
butter and onion together for 10 minutes, add the flour, and stir 
until frothy, then add the stock, stirring all the time. When 
smooth add tomatoes, salt and pepper, simmer for 10 minutes, 
strain and serve. — [Mrs. G. G. Lowell. 



IS 



PRESERVES, PICKLES AND JELLIES. 



Pears. — 7 pounds of any kind of hard pears, 4 pounds sugar, 4 
lemons, 1-2 ounce ginger root or crystallized ginger, about 1-2 cup 
water. Peel and core the pears, then cut in rounds or small pieces 
about 1-2 inch thick. Cut lemons in slices with seeds taken out. 
Cook all together until it thickens and is a dark red color, then 
put in jars. — [Susie Crocker. 

Mashed Raspberries. — Take 1 bowl berries and 1 bowl sugar, 
let stand all day, stirring occasionally. Put in glass jars with 
good rubbers and turn jar bottom side up. — [Mrs. James Brack- 
ets 

Pickles. — 5 pounds grapes, mashed, stewed, and rubbed thro' 
sieve, then add 1 pint vinegar, 3 pounds sugar, 1 tablespoonful 
ground allspice, 1 teaspoonful cloves, cinnamon, black pepper, 1-2 
teaspoonful salt. Boil all together until thick. — [Mrs. Horace 
Fish. 

Canned Strawberries. — Use only the largest and most perfect 
ones. Allow 2 baskets to a quart jar. Put 1-2 pound granulated 
sugar and 2 tablespoonf uls water on to boil and boil until it begins 
to crystallize, then drop in the fruit carefully and just let it boil up 
once, then carefully skim out the fruit into the jar and fill up to 
overflowing with the boiling syrup ; seal as usual. Strawberries 
done in this way keep their shape, flavor, and color, and are pre- 
ferred by those who do not like them very sweet. — [Mrs. C. F. 
Fuller. 

Spiced Grapes. — 5 pounds fruit, 4 pounds sugar, 1 pint vine- 
gar, 1 tablespoonful ground cloves, 1 of allspice, 1-2 teaspoonful 
pepper; squeeze pulp from the skins, boil soft and strain through 
colander, then put skins, pulp, and all together and simmer 3 
hours. — [Mrs. W. H. Irwin. 



16 



Sweet Pickle. — 8 pounds fruit, 4 pounds sugar, 3 pints vine- 
gar ; boil sugar, vinegar, and 1-4 pound cloves together, steam 
the fruit, then put into the vinegar and cook until the fruit is done 
through. — [Mrs. W. H. Irwin. 

Cranberry Jelly. — 4 cups cranberries, 2 cups sugar, 1 cup 
cold water. Stew until real soft, strain, and put in wet mould. — 
[Mrs. C. H. Gifford. 

Strawberry Jam. — Add 1 cup sugar to every heaping cup of 
strawberries, boil 20 minutes or until about the consistency of jel- 
ly when cool. This will keep in tumblers without being sealed 
and is very nice. — [Mrs. Orin Nicker son. 

Chipped Pear. — 7 pounds pears cut in quarters sliced thin. 7 
pounds sugar, 1 cup cold water. 1 ounce ginger root ; let sugar and 
water dissolve, put in the fruit, cook slowly until red : 2 lemons 
chopped fine, grated lemon of one put in after done. — [Mrs. W. H. 
Irwin. 

Pickle Peaches. — 1-2 peck peaches, 2 pounds sugar, stick cin- 
namon, 1 pint vinegar ; boil sugar and vinegar together 20 minutes. 
Put peaches in hot water for an instant, rub fur off with coarse 
towel, put 4 cloves in each peach, put in syrup and cook until ten- 
der.— [Mrs. E. Lapham. 



CHEESE. 



Cheese Souffle. — Put 2 tablespoonfuls butter in a saucepan* 
add 1 tablespoonful flour; when smooth, add 1-2 cup milk, 1-2 
teaspoonful salt, and a few grains of cayenne, and cook 2 minutes. 



17 



Add the yolks of 3 eggs well beaten and 1 cup grated cheese, and 
set away to cool; when cool add the whites, beaten to a stiff froth, 
turn into a buttered dish and bake 25 or 30 minutes. Serve im- 
mediately. — [P. M. Club. 

Cream Cheese. — Set 1 quart sour milk in a warm place until it 
separates, then strain off the whey through a cheese cloth and add 
to the curds 1 teaspoonful butter, 2 tablespoonfuls cream, and a 
little salt. Stir all together and set away in a cup to cool. Turn 
out on a small plate to serve. — [Mrs. J. J. Putnam. 

Welsh Rarebit. --1 cup bread, 1-2 cup cheese, 1 egg, and milk 
to cover ; mince all together, add a little salt, and bake in hot 
oven 20 minutes. Nice for tea with warm bread. — [Mrs. M. H. 
Sturges. 

Cheese Omelet. — Make any plain omelet, and as soon as it be- 
gins to thicken add 3 tablespoonfuls grated cheese. — [Mrs. S. H. 
Childs. 



VEGETABLES. 



Time for Cooking Summer Vegetables. — Greens — dandelions, 
1 1-2 hours; spinach, 1 hour; string beans, 3 hours; green peas, 
1-2 hour; beets, 1 hour; turnips, 1 hour; squash, 1 hour; pota- 
toes, 1-3 hour; corn, 1-3 hour; cabbage, 1 hour; asparagus, 1-3 
hour. This applies to young vegetables. 

Time for Cooking Winter Vegetables. — Squash, 1 hour ; 
white potatoes, 1-2 hour; baked potatoes, 1 hour; sweet potatoes, 
1-2 hour; baked sweet potatoes, 1 hour; turnips, 1 hour; beets, 

(2) 



28 



3 1-2 hours; parsnips, 1 hour; carrots, 1 1-2 hours; cabbage, 8 
hours. 

Stuffed Tomatoes. — Use large tomatoes ; cut a round place in 
the top, scrape out all the soft parts, mix with stale bread crumbs, 
onion, butter, pepper and salt, chopping fine and fill the tomatoes. 
Put a little butter in bottom of baking pan, put in tomatoes and 
bake in a moderate oven about 20 minutes. — [Mrs. S. H. Childs. 

Fried Tomatoes. — Slice 3 tomatoes, put some butter in a fry- 
ing pan and when very hot add the tomatoes, fry them nice and 
brown, then place on the dish. Sauce : 2 tablespoonfuls of 
cream, a shake of pepper and a little salt ; put into the frying pan 
with the butter, stir well until it gets hot, pour over the tomatoes 
and serve. — [Miss E. G. Perkins. 

Potato Puff. — 2 cupfuls mashed potatoes, 2 tablespoonfuls 
melted butter; stir these with a seasoning of salt to a light, fine, 
creamy consistency ; beat 2 eggs separately and add 6 tablespoon- 
fuls cream or milk ; beat all together lightly, pile in an irregular 
form in a dish, and bake in a quick oven until brown. — [Flora M. 
Jones. 

Tomatoes with Cream. — 2 tablespoonfuls cream, 1 teaspoonful 
sugar, a little pepper, a little salt, 1 teaspoonful vinegar. Put the 
tomatoes into a basin, pouring some hot water over them to re- 
move the skins, cut into slices of medium thickness, pour the sauce 
over them and serve. — [Miss E. G. Perkins. 

Creamed Potatoes. — Put 1 tablespoonful butter in a frying pan 
and when it bubbles add 1 tablespoonful flour, 1 cup hot milk, salt 
and pepper to taste, 1 pint cold boiled potatoes cut into small 
dice, and cook until thoroughly hot. — [Flora M. Jones. 

Lyonnaise Potatoes. — Put a pint of milk in a frying pan, add 
a piece of butter the size of a butternut, some salt and pepper, let 



10 



it boil, take a heaping teaspoonful of cornstarch mixed with a lit- 
tle cold milk, add, stirring until it thickens ; have six or seven 
good sized peeled potatoes, (boiled or baked the day before) cut 
them in small pieces, put all together, let cook 15 minutes, stirring 
to prevent burning. — [Mrs. L. G. Baker. 

Potato Croquettes. — 2 cups of cold mashed potatoes, 2 well- 
beaten eggs, 1 tablespoonful of melted butter, salt and pepper to 
taste. Form into cakes, roll in beaten egg and cracker crumbs, 
fry in hot lard. — [Mrs. Henry Bent. 

Rice Croquettes. — Boil 1-2 cup of rice soft, when cold beat in 
2 eggs, 2 teaspoonfuls of sugar, 1 teaspoonful of salt; form into 
balls, roll in egg and fry in butter. — [Mrs. Henry Bent. 



EGGS. 



Baked Omelet. — Put a small earthen dish in the oven to heat; 
take 3 eggs, beat the whites, then the yolks; add to the yolks 1 
tablespoonful flour, 1 cup milk, and a pinch of salt. Beat well, 
then add whites and mix well. Grease dish, put in mixture, and 
bake 15 minutes. Try with knife to know when it is done. 

—[Belle Chatfield. 

Curried Eggs. — Boil 6 eggs hard, take off shells, lay in dish, 
cut in halves, pour over them 1 cup milk boiled, thicken with flour 
and water stirred smooth, 1 spoonful butter, salt and curry. 

— [Alice Bearse. 

Egg Croquettes. — Boil some eggs, chop them, but not too fine, 
mix them in a white sauce, which must not be too thick, adding a 



few chopped onions and mushrooms ; season with salt, pepper and 
mustard, shape them the size of an egg, roll in the white of an 
egg, afterward in bread crumbs ; leave them on a plate to cool, 
(the plate must be greased with oil) and fry in very hot lard. 
Serve while hot. — [Mrs. John T. Coolidge. 

Scrambled Eggs and Ham. — Put into a pan butter, a little 
pepper and salt, a little milk, when hot drop in the eggs and with 
a knife cut the eggs and scrape them from the bottom, add some 
cold ham chopped fine. — [Mrs. Wallace Ryder. 

Egg Balls. — 4 eggs boiled, 8 potatoes when cold chopped fine, 
season with pepper and salt, roll into balls and fry in butter. 

— [Mrs. Albert Grigson. 

French Poached Egg. — Add a dash of salt to the white of an 
egg and whip it to a froth. Place this in a deep saucer or cup, 
and place in the center the whole unbroken yolk. Set the dish in 
a pan of boiling water, cover and let cook for 10 minutes. — [Mrs. 
Geo. G. Lowell. 

Poached Eggs. — Place in a shallow pan as many muffin rings 
as you have eggs to poach. Turn in enough boiling water to just 
cover the rings, and a little salt ; w r hen the water boils, draw the 
pan to the side of the range and break an egg into each ring. 
Cook 3 to 4 minutes, serve on toast and tomato sauce. 

Stuffed Eggs. — Cut hard boiled eggs in two lengthwise, take 
out carefully the yolks, mash them, and mix them with some 
chicken or other meat minced fine ; season the mixture with pep- 
per and salt, moisten it with a little of any kind of sauce or gravj^, 
and add a little raw egg. Serve with lettuce leaves and Holland- 
aise sauce. — [Mrs. Geo. G. Lowell. 

Scrambled Eggs. — Beat the eggs lightly with a fork, just 
enough to break them. To 4 eggs add 2 tablespoonfuls milk, 1-2 



21 



teaspoonful salt, and a dash of pepper. Put into a very clean 
frying pan 1-2 tablespoonful butter; when it begins to bubble turn 
in the eggs and stir them constantly over a slow fire until they be- 
gin to set, then remove them from the fire and continue to stir un- 
til they are of the right consistency, a nice, thick cream. — [Mrs. 
G. G. Lowell. 

Plain Omelet. — 1 egg, white and yolk beaten separately, 
whites to a stiff froth, then to the yolk add 2 tablespoonfuls milk, 
little salt and pepper, have the pan hot with a teaspoonful (heap- 
ing) of butter, last add the white to the yolk and turn in the fry- 
ing pan ; when nearly done set in a moderate oven. — [Mrs. C. H. 
Gifford. 



BREAD. 



Muffins. — 1 pint of flour, 1 pint of milk, 3 eggs, 1 tablespoon- 
ful melted butter, 1 tablespoonful melted lard ; beat the eggs light, 
the yolks and whites separately, add the milk with a little salt 
then the melted butter and lard, lastly the flour, stirring in lightly. 
Bake immediately in well greased rings half filled with the batter. 
The oven should be hot and the muffins sent to the table as soon 
as taken up. — [Mrs. A. C. Savery. 

Rice Biscuit. — Sift together 2 1-2 cups of flour, 1-2 teaspoon- 
ful salt, 2 teaspoonfuls baking powder, yolks of 2 eggs beaten 
lightly, 3-4 cup of milk, 1-2 cup of steamed or boiled rice ; put in 
last the whites of 2 eggs beaten stiff. Bake in gem pans in a hot 
oven. — [Flora M. Jones. 

Oatmeal Fritters.— 1 cup of cooked oatmeal, 1 cup of milk, 



22 



1-2 teaspoouful salt, 2 eggs, whites and yolks beaten separately. 
1 tablespoonful melted butter, flour enough to make a thin batter ; 
bake on a hot, well greased griddle. — [Flora M. Jones. 

Tea Cakes. — 2 1-2 cups of flour, 1-2 teaspoonful soda, 1 tea- 
spoonful cream tartar, 1-2 cup sugar, 1-2 teaspoonful salt, 1 egg, 
1 cup milk, 1 tablespoonful melted butter. Mix in order given. 

— [Miss Isabelle Crocker. 

Corn Cake. — 1 cup yellow corn meal, 1-4 cup sugar, 1-2 tea- 
spoonful salt, 1 cup flour, 2 teaspoonfuls baking powder, 1 egg, 1 
cup milk, 1 teaspoonful melted butter. — [Miss Isabelle Crocker. 

Popoyers. — 2 cups sweet milk, 2 cups sifted flour, small piece 
of butter melted, 2 eggs, large spoonful sugar, pinch of salt : bake 
in gem pans. — [Mrs. Charlotte Burlingame. 

Plain Muffins. — 1 egg well beaten, 1 tablespoonful sugar and 

1 tablespoonful butter with teaspoonful salt, all beaten until very 
light, 1 cup milk, 3 cups sifted flour, 3 teaspoonfuls baking pow- 
der. 1-2 graham and 1-2 rye meal may be used instead of wheat 
flour, or 2 cups corn meal and 1 of flour. Drop on well-greased 
patty-pans and bake 20 minutes in rather quick oven. — [Mrs. B. 
D. Coleman. 

Jonny Cake. — 1 egg, 2 tablespoonfuls sugar, salt, 1 tablespoon- 
ful molasses, 1 cup sweet milk, 2 rounding teaspoonfuls baking 
powder, 1 cup golden corn meal, 1 cup flour. Bake in a quick 
oven for gems and moderate oven if in large pan. Nice gems may 
be made by using either rye or graham meal instead of Indian 
meal. — [Mrs. F. W. Childs. 

Graham Bread and Biscuit. — Mix 3 cups graham meal with 

2 cups graham flour, 2 tablespoonfuls sugar, 1-4 of a yeast cake. 
Stir in about a quart of milk with a spoon (do not knead it). Let 
it rise all night : in the morning pour into bread and biscuit pans 
and bake very slowly. — [Mrs. Edward J. Lowell. 



23 



Hominy Cake. (For tea or breakfast.) — Cook 1 cup hominy 
with 3 cups water and a little salt in a double boiler for 2 hours, 
then stir in a little butter and pour into a buttered pie-plate and 
bake until it is a light brown. Hominy cake is very nice with 
scalloped or baked fish. — [Mrs. Edward J. Lowell. 

Graham Gems. — Into a mixing bowl break 2 fresh eggs, sprin- 
kle lightly with salt and beat well, add 2 tablespoonfuls brown su- 
gar, 1 tablespoonful melted butter and beat well, then add 1 cup 
sweet milk. Into a separate bowl put 1 cup graham flour, 1 level 
cup white flour, and mix in thoroughly 11-2 teaspoonfuls baking 
powder, add to your mixture, and beat well. Use iron gem pan; 
have it hot and well greased with butter. This makes one dozen. 
Corn gems are made the same way, by using corn flour instead of 
graham. — [Mrs. G. C. Nickerson. 

Yeast Bread. — 4 quarts bread flour, 1 tablespoonful of salt, 2 
tablespoonfuls sugar sifted together, 2 quarts milk boiled and 
cooled to lukewarm, 1 yeast cake dissolved and mixed in the milk. 
With a wire spoon mix the flour and milk (prepared as above) in- 
to a rather stiff dough, do not knead. Lard the top to prevent 
crusting, cover well, and in the morning take a knife and cut 
twenty or thirty slashes in the dough and let rise again. Mould 
in loaves, let them rise and bake them in a good oven at least one 
hour. The cutting in the morning and the second rising take the 
place of the kneading at night, only much better and easier. 
When I have not milk or not enough, I use water and add a table- 
spoonful of butter or lard. — [Elsie E. Rennie. 

Genuine English Muffins. — After the yeast bread, given 
above, has risen the second time, cut off pieces the size of an egg, 
pull out until flat and about three-quarters of an inch thick, drop 
in boiling lard same as doughnuts, only do not use enough lard to 
cover the muffins and fry a nice brown. Pull apart and butter ; 
never cut with a knife, it makes them heavy. — [Elsie E. Rennie. 



24 



Scotch Short Bread. — 1 pound flour, 1-2 pound butter, 1-2 
pound powdered sugar ; first mix the butter and sugar, then add 
the flour very slowly. Knead firm and make into small cakes, 1-2 
inch thick, pinch the edges and prick all over with a fork. Bake in 
a slow oven a light brown. The butter must be free from salt and 
all the water must be out of it. It will be a very dry mixture and 
hard to make into cakes, but it is, when well made, very good. 

— [Elsie E. Rennie. 

Waffles. — 1 quart milk, 8 full tablespoonfuls of flour, 5 eggs, 
beating yolks and whites separately, little salt and nutmeg. Have 
the waffle iron well buttered and very hot before turning in the 
batter and bake over a quick fire. — [W. Perkins. 

Pancakes. — Beat 3 eggs for 10 minutes, add 1-2 pint milk, 1-2 
pint water, a pinch of salt, 3 large cooking spoonfuls of flour, stir 
until free from lumps. Have frying pan hot and very well 
greased with butter, roll cakes when cooked with sugar mixed 
with a little cinnamon. — |"E. G. Perkins. 

Parker House Rolls. — 1 pint boiling milk, 1 tablespoonful 
lard, 1-2 cup sugar, 1-2 yeast cake. Put in a bowl and thicken as 
thick as griddle cake ; do this early in the morning and let be un- 
til noon, then stiffen with flour and let rise until 4 or 5 o'clock, 
then knead and roll out about 1-2 inch thick and spread with warm 
butter, then cut in cakes and let rise another hour, then milk over 
and make. —[Mrs. L. L. Childs. 

Raisin Rolls. — 1 pint flour after sifted, 1 teaspoonful sugar, 2 
tablespoonfuls butter. Wet up with milk to roll out, roll out and 
spread with butter and small cup sugar, 1-2 cup stoned raisins, 
spread on top of butter and sugar, then add grated nutmeg and 
roll up like jelly cake, cut with sharp knife and lay in buttered 
tins. Cook 12 minutes. — [Mrs. Harrison Phinney. 



25 



Breakfast Cakes. — 2 tablespoonfuls sugar, 1 tablespoonful 
batter, 2 eggs, 2 cups flour, 1 cup Iudiau meal, 1 teaspoonful of 
soda, 2 teaspoonfals cream tartar, sweet milk enough to make a 
soft mixture. — [Mrs. E. L. Hoxie. 

Rice Cakes. — 1 1-2 cups boiled rice, 2 eggs, flour enough to 
make batter, and put all together ; 1-2 teaspoonful soda, 1 tea- 
spoonful butter, a little less than 2 cups sour milk. Drop on grid- 
dle and fry very little, turning once. — [Mrs. Albert Crigson. 

Brown Bread. — 2 cups Indian meal, 2 cups rye meal, 1 cup 
graham flour, 1 cup molasses, 1 heaping teaspoonful saleratus, 1-2 
teaspoonful salt, 11-2 pints cold water. Mix meal and flour to- 
gether dry, stir in the molasses, dissolve salt and saleratus and 
pour with the cold water. Mix both together and steam 3 hours, 
covering it tightly, then dry off in the oven. — [Mrs. Daisy C. 
Fisher. 

Brown Bread. — 1 cup Indian meal, 1 cup rye meal, 1 teaspoon- 
ful soda, 2-3 cup molasses, 1 cup sour milk, the rest of the wet- 
ting water, little salt. Steam 3 hours. — [Mrs. W. F. Perry. 

Brown Bread. — 1 cup corn meal, 2 cups graham flour, 1-2 cup 
molasses, 1 teaspoonful soda, 1 teaspoonful salt, water to make 
the same thickness of stiff cake. Bake or steam 3 hours. — [Mrs. 
O. P. Baker. 



CAKE. 



Plum Cake. — 5 eggs, 2 cups sugar, 1 cup butter, 3 cups flour, 
2-3 cup milk, 1 pound raisins, 1 teaspoonful saleratus, 1 teaspoon- 
ful all kinds spice, — [Mrs. M. E, Hutchins. 



26 



Chocolate Cake. — 2 squares chocolate, yolk of 1 egg. 1-2 cup 
milk : put in bowl over teakettle until it thickens ; 1 tablespoon- 
ful butter, 1 cup sugar. 1-2 cup milk. 1 3-4 cups flour, tablespoon- 
ful vanilla. 1 level teaspoonful soda, dissolved in 1 tablespoonfal 
boiling water. — [Mrs. E. Lapkam. 

Bridgeport Cake. — 1 cup butter, 2 cups sugar. 3 1-2 cups flour, 
4 eggs, 1 cup sour milk, juice and grated rind of a lemon. 2 cups 
currants, 1-2 teaspoonful soda, little salt. — [Mrs. E. L. Hoxie. 

Gilt Edge Cake. — 1 cup sugar. 1-2 cup butter, whites of 2 
eggs, 1-2 cup milk. 1 teaspoonful baking powder, 1 1-2 cups floor; 
yolks for frosting stirred with powdered sugar. — "Mrs. Albert 
Grigson. 

Chocolate Frosting eor Cake. — 1 square chocolate. 1-2 cup 
sugar, small piece butter, 2 tablespoonfuls milk. Boil 5 minutes : 
when cool flavor with vanilla and spread on cake. — [Mrs. Josie 
Crowell. 

Fruit Cake. — 1 cup butter. 3 cups sugar. 3 cups flour, 4 eggs. 
1-2 cup molasses. 2-3 cup cocoa. 1 pound currants. 3-4 pound cit- 
ron, 1-2 teaspoonful soda, 2 pounds raisins, spices to taste. 

— "Mrs. W. C. GirTord. 

Angel Cake. — Beat together gradually 2-3 cup sugar and whites 
of 6 eggs: add 1-2 cup flour, 1-2 teaspoonful cream tartar, flavor- 
ing, salt. Bake about 15 minutes. — [Mrs. W. C. GirTord. 

Gold Cake. — 1-2 cup butter. 1 1-2 cups sugar. 1-2 cup milk. 
2 1-2 cups flour, yolks of 4 eggs. 1 whole egg. 1-2 teaspoonful 
cream tartar. 1-4 teaspoonful soda. — [Mrs. J. C. 

Coffee Cake. — 1 cup sugar, 1 cup butter. 1 cup molasses, 1 
cup corTee. 5 cups flour. 1 cup raisins. 1 tea-poonful soda. — [Liz- 
zie Hob son. 



27 



Hermit Cake-. — 1 1-2 cups sugar. 1-2 cup butter, 3 eggs, 1 
teaspoonful all kinds spice, 1-2 teaspoonful soda dissolved in a lit- 
tle water. Mix up stiff and roll. — [Lizzie Hobson. 

1-2-3-4 Cake. — 1 cup butter, 2 cups sugar, 3 cups flour, -1 eggs. 
1 cup milk, 2 teaspoonfuls baking powder; flavor. — [Mrs. How- 
ard Good speed. 

Doughnuts. — 3 eggs, 2 cups sugar. 1 cup milk, small piece but- 
ter, little salt. 2 spoonfuls baking powder, flour enough to rollout. 

— [Mrs. A. M. Xickerson. 

Sour Milk Cake. — 1 cup sugar, 1 cup sour milk, 2-3 teaspoon- 
ful saleratus, 2 cups flour, 1-4 cup butter, teaspoonful all kinds 
spice, little salt, 1 cup raisins. — [Mrs. A. M. Niekerson. 

Snow Flake Cake. — 3-4 cup butter. 1 cup sugar, whites of 2 
eggs, 1-2 cup milk, 1-3 cup cornstarch dissolved in the milk, 1 
heaping cup flour, 2 teaspoonfuls baking powder. — [Miss F. L. 
Lumbert. 

\Vhite Lady Cake. — 1 cup sugar, 1-2 cup butter, whites of 4 
eggs, 1-2 cup milk, 1 1-2 cups flour, flavoring, 1 teaspoonful bak- 
ing powder. — [Mrs. W. E. Gilford. 

Cream Cake. — 2 cups sugar, 1 cup cream, 2 eggs, 2 teaspoon- 
fuls baking powder. 1 cup milk, 3 cups flour, flavor to taste. 

— [Mrs. Susie Jones. 

Hard Gingerbread. — 2 cups molasses. 2 teaspoonfuls salera- 
tus, dessert spoonful ginger, scant 1-2 cup water, 1 cup cream or 
butter, flour to roll. — [Mrs. Susie Jones. 

Gingersn aps . — 1 pint molasses, 1 dessert spoonful saleratus. 1 
of ginger : stir this into the molasses, then add 1-2 pint lard, little 
salt, and flour enough to knead them, and roll thin. — [Mrs. F. L. 
S targes. 



28 



Pound Cake. — 1 pound flour, 1 pound sugar, 3-4 pound butter, 
8 eggs, 1 heaping teaspoonful baking powder. Cream butter and 
sugar with great care ; beat whites and yolks separately, and add 
the flour last. Bake about an hour.— [Mrs. S. L. Ames. 

Sugar Cookies. — 1 cup sugar, 3-4 cup butter, 1-4 cup milk, 2 
eggs well beaten, 2 teaspoonfuls baking powder, a little salt and 
nutmeg, flour enough to roll. Cut in round cakes, sprinkle with 
sugar and bake in a quick oven. — [Mrs. Ezra Gifford. 

Sour Milk Doughnuts. — 1 heaping cup sugar, 2 eggs, 1 heap- 
ing teaspoonful soda in 1 cup sour milk, 1 tablespoonful butter, 
little salt, teaspoonful ginger, 1 level teaspoonful cream tartar, 
flour enough to roll. — [Mrs. Ezra Gifford. 

Delicious Cake. — 2 cups sugar, 1 cup butter, 1 cup milk, 3 
cups flour, 1 teaspoonful cream tartar, 1-2 teaspoonful soda, 3 
eggs, flavoring. — [Mrs. J. J. Putnam. 

Seed Cookies. — 1 cup sugar, 1 cup shortening, 1 egg, 1-2 cup 
milk, 1-2 teaspoonful soda, 1 teaspoonful cream tartar, seeds. 

— [Mrs. J. J. Putnam. 

Raisin Cookies. — 2 eggs, 1 cup sugar, 1-2 cup butter, 1 cup 
chopped raisins, 1-2 cup milk, 1 teaspoonful cream tartar, 1-2 tea- 
spoonful soda, spice, flour to roll. — [Mrs. Simeon Ames. 

Fruit Cake. — 10 eggs, 10 cups flour, 6 cups sugar, 2 cups mo- 
lasses, 2 cups sour cream, 2 cups butter, 4 pounds raisins, 4 
pounds currants, 2 pounds citron, 3 glasses brandy, 3 of wine, 3 
tablespoonfuls cloves, same cinnamon and mace, and nutmeg. 
Make cream sweet with saleratus. — [Mrs. Simeon Ames. 

Sponge Cake. — 1 cup sugar, 3 eggs, 3 tablespoonfuls water, 1 
cup flour sifted 6 times, small spoonful cream tartar, 1-2 of saler- 
atus. — [Miss Lillie Harlow. 



39 



Jumbles.— 2 1-2 cups sugar, 4 eggs, 1 1-2 eups butter, 7 tea- 
cups flour, 1-2 teaspoonful saleratus, spice to taste. — [Mrs. Hor- 
ace Fish. 

Fruit Cookies. — Work to a cream 1 1-2 cups sugar with 1 cup 
butter, after which add 3 eggs and 1-2 cup molasses, a teaspoon- 
ful soda dissolved in a little cold water, flour enough to roll thin, 
then add 1 cupful seeded raisins chopped fine, 1 cup currants, 1 
teaspoonful all kinds spice. — [Clara Coleman. 

Gingersnaps. — 1 1-2 cups molasses, 1 cup shortening, 1 egg, 1 
teaspoonful soda, 1 teaspoonful ginger, flour, and roll thin. 

— [Mrs. J, J. Putnam. 

Date Cake. — 1 1-2 cups flour, 1 cup sugar, 1-2 cup milk, whites 
of 3 eggs, 1-4 cup butter, 1 teaspoonful cream tartar, 1-2 of soda, 
1 cup dates, flavoring. — [Mrs. Horace Fish. 

Plain Cake. — 2 cups sugar, 2 eggs, 1 tablespoonful butter, 2 
teaspoonfuls baking powder, 1-2 cup milk, 3 cups flour. — [Mrs. 
Freeman Green. 

Cream Cakes. — Boil 1-2 pint water and 3-4 cup butter together. 
Stir in while boiling 1 3-4 cups flour. Take from the fire and stir 
in 5 eggs without beating and 1-4 teaspoonful dry soda. Drop on 
pans half the size you wish them when baked ; must be well done 
when taken out of the oven or they will fall. Cream for filling : 
Boil 1 pint milk ; beat 3 eggs with 1 cup sugar and 1-4 cup flour. 
Stir all into the milk while boiling ; when cool, flavor with vanilla. 

— [Clara Coleman. 

Berwick Sponge Cake. — 2 1-2 cups sugar, 6 eggs, 1 cup milk, 
1 teaspoonful soda, 2 teaspoonfuls cream tartar, salt, 4 cups sifted 
flour, spices to taste. — [Mrs. Daniel Sturges. 

Molasses Cookies. — 1 cup molasses, 1-4 cup hot water. Fill 



so 



the cup with shortening, teaspoonful soda, teaspoonful ginger, lit- 
tle salt, flour to roll.— [Mrs. W. F. Perry. 

Fruit Filling. — White of 1 egg, 1 cup of powdered sugar, 1 
cup of any kind of fruit, beat well. — [Mrs. C. B. Nickerson. 

Whipped Cream Filling. — 1-2 pint cream whipped, add 1 
scant cup sugar, 1 teaspoonful vanilla, place on cake while hot. 

— [P. M. Club. 

Caramel Filling. — 1 cup sugar, 3-4 cup milk, butter size of 
an egg; boil 15 minutes, stir while boiling and beat until right 
consistency to spread between cake. — [Belle Chatfield. 

Fig Filling. — 1 cup figs (1-2 pound) chopped fine, 1 cup sugar, 
1-4 cup water, flavor with vanilla. Boil 10 minutes. I use dates 
in this same way. — [Belle Chatfield. 

Boiled Frosting, (white) — 1 cup sugar, 4 tablespoonfuls of 
water ; stir till dissolved ; after it comes to a boil, let boil just 4 
minutes, then pour slowly, stirring all the time, into the white of 
an egg, beaten to a stiff froth. When thick and smooth and still 
quite warm, spread on cake. It is nice with grated cocoanut 
sprinkled over it. Flavor to taste. — [Belle Chatfield. 

Cake.— 3 eggs, 2 cups sugar, 1 cup molasses, 1 heaping tea- 
spoonful saleratus, 1 large cup chopped pork, 1 cup boiling water, 
turn on pork, 1 cup raisins, 1 cup currants, all kinds spice, little 
salt, 4 cups flour. — [Mrs. E. Lapham. 

Pineapple Cake. — 1 cup butter, 2 cups sugar, 1 cup milk, 3 
teaspoonfuls baking powder well mixed through flour, bake in jel- 
ly cake pans, grate a pineapple, sprinkle with sugar, spread be- 
tween the layers ; pineapple jam may be substituted ; frost the out- 
side, beat 2 tablespoonfuls of the pineapple into the frosting. 

— [Mrs. L. G. Baker. 



81 



Pinafore Cake.— 2-3 cup butter, 2 cups sugar, 4 eggs, 1-2 cup 
cornstarch, 1-2 cup milk, 1 1-2 cups flour, 2 teaspoonfuls baking- 
powder. — [Mrs. B. Coleman. 

Nut Cake. — 1 cup sugar, 2 eggs, 1-2 cup butter, 1-2 cup sweet 
milk, 11-2 cups sifted flour, 2 teaspoonfuls baking powder, 1 cup 
chopped walnuts. Rake in a shallow pan; when done frost, mark 
in squares, and put half a walnut in each square. — [Miss Celia L. 
Coleman. 

Ice-cream Cake. — Rub to a cream 1 cup sugar, 1-2 cup butter; 
1-2 cup milk, 2 cups flour, 11-2 teaspoonfuls baking powder, 
whites of 3 eggs. Bake in jelly-cake tins. Filling : Yolks of 3 
eggs, 1 cup powdered sugar, 1 teaspoonful vanilla. Beat with a 
fork until it is like cream, then spread between the layers of cake. 

— [Miss Susie Crocker. 

Poor Man's Fruit Cake. — 2 cups sugar, 1 cup butter, 4 eggs 
well beaten, 11-2 cups raisins, 1 teaspoonful cinnamon, cloves, 
nutmeg or mace, 1 cup milk, 4 cups sifted flour, 3 heaping tea- 
spoonfuls baking powder, and a little pinch salt. — [Mrs. Angelia 
Lewis. 

Doughnuts. — 2 eggs, 1 cup milk, 1 cup sugar, 2 teaspoonfuls 
cream tartar, 1 of saleratus, add flour to make little stirTer than 
cake, flavor with nutmeg, then drop in hot fat ; do not roll. 

— [Mrs. Jarvis Fish. 

Angel Cake. — Whites of 11 eggs, beaten to a very stiff froth; 
when about half beaten, add 1 level teaspoonful cream tartar and 
finish beating; sift and measure 11-2 cups fine granulated sugar 4 
times, 1 cup flour measured after being sifted 5 times, 1 teaspoon- 
ful vanilla. Stir in sugar, vanilla, then the flour very lightly. 
Put in ungreased angel cake tin and bake in moderate oven 50 
minutes. — [Mrs. W. H. Irwin. 



82 



Angel Cake. — Whites of 6 eggs, 1 cup sugar, 1-2 teaspoonful 
cream tartar, 1 cup flour, salt and flavor to taste. — [Mrs. C. O. 
Harlow. 

Hermits. — 2 eggs, 3-4 cup butter, 1 1-2 cups sugar, 1-2 tea- 
spoonful soda, 1-2 cup milk, 1 cup stoned and chopped raisins, a 
little of all kinds spice, flour to roll out. — [Mrs. A. M, Nickerson. 

Coffee Cake. — 1 cup sugar, 1-2 teaspoonful cinnamon, cloves, 
and nutmeg, 1 cup butter, 1 cup molasses, 1 cup cold coffee, 1 cup 
raisins chopped fine, 2 1-2 cups flour, 1-2 teaspoonful saleratus. 
Bake in a slow oven. This makes 2 loaves. — [Mrs. Lizzie Darl- 
ing. 

Chocolate Cookies. — 1 cup sugar, 1-2 cup butter, 1 egg, 2 ta- 
blespoonfuls milk, 1-2 teaspoonful soda, 2 cups flour, 1 teaspoon- 
ful cream tartar, 2 squares of chocolate, little vanilla ; roll thin. 

— [Mrs. S. B. Butler. 

Molasses Cookies. — 2 cups molasses, 2 teaspoonfuls saleratus, 
1 teaspoonful ginger, 1-2 cup water, 1-2 cup shortening, salt, flour 
to roll.— [S. I. Childs. 

Railroad Cake. — 1 cup sugar, 1 tablespoonful butter beaten to 
a cream, 3 eggs beaten to a froth, 1 cup flour, 3 tablespoonfuls 
sweet milk, 1 teaspoonful cream tartar, 1-2 teaspoonful saleratus, 
1-2 teaspoonful salt. — [Mrs. C. F. Fuller. 

White Cake. — Whites of 8 eggs, 2 cups sugar, 1-2 cup butter, 
3-4 cup milk, 3 cups flour, 1 teaspoonful cream tartar, 1-2 tea- 
spoonful soda or saleratus. — [Mrs. Z. S. Parker. 

Jelly Roll. — 6 eggs, 1-2 cup water, 1 cup sugar, 1 1-2 cups of 
flour after it is sifted, 1 teaspoonful baking powder, and some pre- 
served raspberries. Beat the yolks of the eggs, the water and the 
sugar together until thick and foamy, add the flour with the bak- 



88 



ing powder well sifted in it and last of all add the beaten whites. 
Bake 10 minutes, turn out on a wet towel, spread with raspberries 
or any jelly preferred and roll in the towel. — [Elsie E. Rennie. 



PIES. 



Prune Pie. — Make a rich crust same as for any pie. Soak 1 
pound prunes over night in water enough to cover ; in the morning 
put on the stove and cook until soft, then remove the stones, fill 
the pie with the prunes, pour over little of the juice, 1-2 cup su- 
gar to a pie, small bits butter. This quantity of prunes makes 2 
pies. — [A Friend. 

Pumpkin Pie. — Steam the pumpkin until soft, about an hour, 
add a little salt and work through a sieve ; add 1 cup sugar, little 
nutmeg or cinnamon, 2 eggs, and milk enough to make quite thin. 

— [P. M. Club. 

Apple Pie. — Pare and slice 4 large apples, spread over 1 cup 
sugar, pinch salt, nutmeg, and a few pieces of butter over the top. 
1 tablespoonful water. — [P. M. Club. 

Pie Cbust. — 1 cup flour, 1-2 cup lard, a little salt, cold water 
enough to knead.— [P. M. Club. 

Mock Mince Pie. — 1 cup sugar, 4 crackers rolled, 1 cup mo- 
lasses, 1-2 cup vinegar, 1 cup boiling water, 1 cup butter, 1 cup 
chopped raisins, 2 eggs, juice of 1 lemon. Makes 4 pies. 

— [Mrs. Henry Sturges. 

Raisin Turnovers. — 1 cup raisins, grated rind and juice of 1 
lemon, 1 cup sugar, 1 egg. — [Miss F. L. Lumbert. 

(3) 



Mock Cherry Pie.~1 cup cranberries eat in halves, 1*2 cup 
seeded raisins, 1-2 eup sugar. 3-4 cup water. 1 teaspoonful flour, 

1 teaspoonful vanilla. — [Mrs. Horace Fish. 

Molasses Lemon Pie. — 2 cups molasses, bring to a boil: chop 

2 whole lemons, put in boiling molasses, take off stove, and when 
cold beat in 2 eggs. Bake between 2 crusts. — [Mrs. Freeman 
Green. 

Cranberry Pie.— 1 tablespoonful cornstarch wet in a little cold 
water; add 1 cup boiling water and cook until clear, 1 1-2 cups 
sugar, 2 tablespoonfuls molasses, and a small piece butter. Chop 
1 pint raw cranberries and add them to the mixture. No more 
cooking. — [Mrs. T. H. H. Knight. 

Custard Pie. — 3 eggs, 3 tablespoonfuls sugar, 1 pint milk, a 
little grated nutmeg, pinch of salt. — [Mrs. C. F. Fuller. 

Berry Pie. — Pick over the berries and sprinkle slightly with 
flour, add sugar to taste, about 1 cup to a quart of berries. Bake 
in a deep plate with two crusts. — [P. M. Club. 

Frosted Lemon Pie. — The grated rind and juice of 1 lemon, 1-2 
cup white sugar, 1 tablespoonful sifted flour, yolks of 3 eggs, 1 
cup milk, and a pinch of salt. Beat the whites to a stiff froth, to 
which add 2 tablespoonfuls white sugar, cover the pie when cold 
and set in the oven to brown. — [Mrs. 0. W. Bearse. 

Frosted Lemon Pie. — Line a plate with rich piecrust and bake. 
Then take juice and rind of 2 lemons, yolks of 4 eggs. 1 cup cold 
water, 2 1-2 tablespoonfuls flour, 11-4 cups sugar, butter size of 
an egg. Boil in a double boiler, stirring until it thickens ; when 
cool put in the crust and frost with the 4 whites, 6 tablespoonfuls 
sugar. Brown in the oven. Serve when perfectly cold. — [Mrs. 
O. C. Lumbert. 



86 



Lemon Custard Pie. — Beat the yolks of 2 eggs and 1 whole 
egg ; add the grated rind and juice of 1 lemon and 1 cup sugar. 
Scald 1 heaping tablespoonful cornstarch in 1 1-2 cups milk, and 
mix all together. Line a deep plate with pastry and pour in the 
mixture. Bake like a custard pie. While this is baking beat the 
whites of 2 eggs and 1 heaping tablespoonful sugar to a stiff froth. 
When the pie is done spread on the frosting, return to oven, and 
brown lightly. — [Mrs. Orin Nickerson. 

Orange Pie. — The juice and grated rind of 2 oranges, 4 eggs, 4 
tablespoonfuls sugar, 1 tablespoonful butter. Cream the butter 
and sugar, add the beaten yolks of eggs, then the oranges, lastly 
the whites beaten to a froth and mixed in lightly. Bake with un- 
der crust only. — [Mrs. Henry Bent. 

Cream for Pies. — Yolks of 5 eggs, 1 cup sugar, 1 cup flour, 1 
quart milk. Put milk in double boiler and when hot add eggs and 
sugar beaten, then quickly add flour thinned by water. Cook 5 
minutes, then remove from fire and flavor with vanilla. This will 
make cream for 3 pies. Use whites of eggs for frosting, adding 3 
teaspoonfuls sugar ; frost 2 pies and put in oven to brown ; third 
pie put between 2 crusts ; make crust as for any pie, rather short ; 
flour the crusts before you put them together to bake, then they 
will separate easily for the cream to be put in. Prick the other 2 
crusts before baking. — [Mrs. Z, S. Parker. 

Orange Pie. — Line a deep pie plate with crust the same as for 
custard pie. Take the juice and grated rind of 1 orange, mix 
with it the yolks of 3 eggs, 1 cup sugar, 1 cup milk, 1 spoonful 
cornstarch dissolved in a little of the milk. Beat all together and 
add a little salt. Pour the mixture into the plate that has been 
lined with crust and bake in a quick oven a delicate brown. When 
done beat the whites of 3 eggs to a stiff froth, add 3 teaspoonfuls 
sugar, and spread over the pie. Put back in oven and let brown 
slightly.— [Belle Chatfield. 



86 



Mince Meat.— 2 cups meat, 5 cups apple, 2 cups raisins, 1-2 
cup currants, 1 cup candied orange peel chopped, 2 1-2 cups su- 
gar, 1 cup molasses, 2 scant cups meat liquor, 11-2 teaspoonfuls 
cinnamon, scant teaspoonful cloves, 1 1-2 teaspoonfuls mace, 2 
large spoonfuls salt, 1 cup suet, 1-2 cup vinegar. The yellow rind 
and juice of 1 lemon gives a good flavor, instead of peel. — [Mrs. 
Daisy C. Fisher. 



PUDDINGS. 



Yeast Bread Pudding. — 2 slices bread in bottom of pudding- 
dish, spread with butter. Pour over 1 pint water and let soak. 
Custard : 3 yolks of eggs, 1-2 cup sugar, a little salt, a little fla- 
voring ; beat up well ; 1 pint milk. Pour over bread and set in 
oven ; when done beat 3 whites, spread any kind of jelly over top, 
then whites, put in oven and brown. Jelly need not be used if not 
cared for. — [Mrs. C. B. Nickerson. 

Orange Pudding. — Rind and juice of 1 orange, 1 quart milk, 1 
cup sugar, 2 eggs, 1 tablespoonful butter, 1-2 cup of rolled crack- 
er ; mix together, bake like a custard, serve cold. — [Mrs. Henry 
Bent. 

Banana Pudding. — 3 eggs, 1 pint milk, 1-2 cup sugar, slice 3 
bananas ; heat milk, then stir in sugar and eggs beaten together, 
whip whites and beat into custard after removing from fire ; flavor. 

— [Mrs. C. 0. Harlow. 

Fruit Puff Pudding. — 1 pint flour, 2 teaspoonfuls baking pow- 
der, 1-2 teaspoonful salt ; sift all together ; stir in sweet milk to form 
a thick batter, put a tablespoonful of this in cups until 1-2 of the 



37 



batter is used, place on it any kind of canned fruit, preserves, or 
stewed apples without the juice, put another spoonful of batter in 
each cup, set cups in steamer and steam 20 minutes. Served with 
sugar and cream or with sauce prepared of the fruit juice. 

— [Mrs. Frank Cammett. 

Peach Pudding. — Fill a pudding dish 1-3 full of peaches, sprin- 
kle over 1 cup white sugar ; make a soft custard of 1 pint milk, 1 
tablespoonful cornstarch, 1-2 cup sugar, and yolks of 3 eggs; fla- 
vor with vanilla. When cool pour over peaches. Beat whites of 
3 eggs with 3 teaspoonfuls sugar, pour over custard, set in oven 
and brown a little. — [Mrs. Albert Grigson. 

Strawberry Tapioca. — Soak 1-2 cup tapioca over night. Place 
1-2 of it in a deep pudding dish and sprinkle with sugar, then put 
layer of pint of strawberries, the rest of the tapioca, another layer 
of strawberries, sprinkling each with sugar. Fill the dish full of 
sugar and bake until perfectly clear. Serve cold with cream and 
sugar. — [Alice Bearse. 

Cottage Pudding. — 1 cup sugar, 1 cup milk, 1 egg, little but- 
ter, 1 teaspoonful baking powder. — [Mrs. J. J. Putnam. 

Baked Apple Tapioca Pudding. — Wash 3-4 cup tapioca, pour 

1 quart boiling water over it and cook until transparent, stirring 
often, and add 1-2 teaspoonful salt. Core and pare 7 apples ; put 
them around in a baking dish, fill the cores with sugar, pour the 
tapioca over them, and bake till the apples are very soft. Serve 
hot or cold with cream. — [Miss Isabelle Crocker. 

Steamed Pudding. — 1 pint flour, 2 teaspoonfuls baking powder, 

2 eggs beaten separately, 2 tablespoonfuls butter, 1-2 cup sugar, 
1 cup raisins, stonned and chopped ; steam 2 hours. 1 pint blue- 
berries or any other fruit may be put in instead of raisins. — [Mrs. 
W. E, Gifford. 



38 



Cerealine Indian Pudding-. — 1 quart milk, 2 cups cerealine, 
2-3 cup molasses, 1 egg, little salt, 1-3 cup suet or small piece of 
butter; mix well, bake 3 or 4 hours. — [Mrs. W. H. Irwin. 

Baked Lemon Pudding. — Beat 4 eggs to a froth, mix with them 
1-4 pound sugar and 1-4 pound butter ; stir these ingredients well 
together, putting in the grated rind and strained juice of the lem- 
on peel. Line a shallow dish with puff paste, put in the mixture 
and bake in a moderate oven for 40 minutes. Turn the pudding 
out of the dish, strew over it sifted sugar and serve. — [Mrs. Geo. 
S a very. 

English Plum Pudding. — 1-2 pound sultanas, 2 pounds raisins, 
2 pounds currants, 3-4 pound fruit sugar, 8 eggs, 2 pounds flour, 
2 pounds beef suet, 1 pound bread crumbs, 1 pound peel, citron 
and lemon ; flavor with essence of almonds, salt, and little spice. 
Stir well and boil 6 hours. — [Mrs. Geo. Savery. 

Apple Suet Pudding. — 1-4 pound beef suet, slice in 4 sour ap- 
ples, chop through once or twice, shake on a little flour, stir with 
a silver knife, mix well together, put 1 teaspoonful baking pow- 
der and a little salt in 1 cup flour, break 1 egg in the bowl with the 
apple suet, sift in the flour and moisten with milk : if the apples 
are very sour add a tablespoonful sugar with the flour, make the 
batter quite thick, pour in a well buttered dish. Steam 3 hours. 

— [Mrs. A. E. Nickerson. 

Baked Apple Pudding. — Pare, core and cut into eighths 6 
large apples; take 1 pint flour, 2 teaspoonfuls baking powder, 1-2 
teaspoonful salt, 1 egg, 1-4 cup butter. 3-4 cup water. Mix and 
spread on bottom of baking pan, put on apples and sprinkle well 
with sugar and bake from 20 to 30 minutes. Eat with sauce or 
cream. — [Mrs. S. H. Childs. 

Snow Pudding. — 1 pint boiling water, 3 tablespoonfuls corn- 
starch dissolved in a little cold water ; stir into the boiling water a 



39 



little salt ; when cooled a little add whites of 3 eggs, beaten stiff. 
Sauce : 11-2 cups milk ; when it comes to a boil stir in beaten 
yolks of 3 eggs, 1 whole egg, 1-2 cup sugar; when cool flavor with 
vanilla. — [Mrs. Clarence L. Jones. 

Fruit Tapioca Pudding. — 1-2 cup tapioca, soak over night in 
cold water enough to cover: 1 pint milk put in double boiler ; 1-2 
cup sugar, yolks of 3 eggs. When milk comes to boil add sugar, 
eggs, little salt and flavoring, and let thicken. Put 1 can peaches 
or pears in a glass dish and when the cream is cold turn over the 
fruit and set on ice. — [Mrs. W. Wright. 

English Pudding. — 1 cup molasses, 1-2 cup butter, 1 cup sweet 
milk, 3 1-2 cups flour, teaspoonful soda, teaspoonful all kinds of 
spice, 1 cup chopped raisins. Steam 3 hours. — [Mrs. C. H. Ful- 
ler. 

Indian Pudding. — Put 1 quart milk on the stove and let come 
to a boil ; grease pudding dish and sift in 1 cup Indian meal and 
1-2 cup flour; gradually pour on the scalded milk, 1 cup molasses, 
salt to taste ; add 1 quart cold milk. Put in hot oven and cook 
quickly at first. — [Mrs. S. C. Lapham. 

English Vegetable Pudding. — 1 cup grated potatoes, 1 cup 
grated carrots, 1 cup currants, 1 cup raising, 1 cup flour, 1 cup 
suet chopped, 1 teaspoonful baking powder, 1 teaspoonful each of 
cinnamon, cloves, allspice, nutmeg; boil 3 hours, serve with hot 
sauce. — [Mrs. S. L. Ames. 

Tapioca Cream. --1 pint milk, 2 tablespoonfuls pearl sago, put 
into cold milk, set it on the fire to simmer 1-2 hour or more ; while 
there add 1-2 cup sugar, when taken off add 2 well beaten eggs, 
then put it in the dish you serve it in and add before serving the 
whipped cream on top. — [Mrs. John T. Coolidge. 



40 



Troy Pudding. — 1 cup each molasses, suet, milk, raisins, 3 1-2 
cups flour, 1 teaspoonful soda. Stir all together, put in a cloth, 
boil 3 hours, and serve with sweet sauce. — [Mrs. Daniel Sturges. 



DESSERTS. 



Fruit Tutti-Frutti. — Soak 1-2 box gelatine in 1-2 pint cold wa- 
ter 20 minutes ; then pour over that 1-2 pint hot water. When 
nearly cold, stick in any kind of fruit that is desired. Serve with 
cream. — [Mrs. A. F. Bearse. 

Ice-cream with Puree Chestnuts. — Surround a mould of va- 
nilla ice-cream with a puree of chestnuts covered with whipped 
cream, well beaten. Puree of chestnuts : Boil the chestnuts 
thoroughly, pass them through a sieve, sweeten with sugar made 
into a syrup, stir well ; a very little sugar required. Serve cold. 

— [Mrs. J. T. Coolidge. 

Orange Sponge. — Squeeze into a bowl the juice of 6 oranges 
and 2 lemons, into this put 3-4 pound sifted sugar and the whites 
of 3 eggs ; beat until it is white and frothy ; break 
an ounce of isinglass into small pieces, put them into a 
cup of cold water, put in the upper part of a double tin pot 
and put boiling water in the under part ; when the isinglass has 
melted, strain and set on the ice for a minute or two, keep stirring 
in order to keep it from becoming stringy all the time it is upon 
the ice ; then pour it into the bowl containing the well beaten orange 
juice and eggs and beat together, put in a mould and put between 
two pieces of ice. Fill the mould with cold water a little time be- 
fore putting the orange sponge in and do not wipe the mould when 
you pour the water out. — [Mrs, A. Coolidge , 



41 



Russian Cream. — 1 cup sugar, 4 eggs, 1 quart milk, 1-2 box 
gelatine dissolved in 1 pint hot water ; make a custard of the milk, 
sugar and yolks of the eggs, take from the stove and stir in tbe 
well beaten whites of the eggs, add gelatine ; when cold serve 
with cream, flavor with lemon. — [Mrs. Daniel Sturges. 

Rice Blanc Mange. — Put 4 ounces of rice in 1 quart of sweet 
milk, add a little lemon peel and cinnamon, simmer slowly until 
done ; put in mould, when cold turn out on a dish, place any kind 
of jam around it and serve with cream and sugar. — [Miss Alice 
Bearse. 

Snow Pudding. — 1 pint hot water, put on stove, when come to 
a boil stir in 3 tablespoonfuls cornstarch dissolved in a little cold 
water, little salt ; after it thickens set aside to cool a little, then 
add whites of 3 eggs beaten to a froth. Sauce : 1 1-2 cups milk, 
put over teakettle, when come to a scald beat up yolks of 3 eggs 
and 1 whole egg, 1-2 cup sugar. When cool flavor with vanilla. 

— [Mrs. C. L. Jones. 

Snow Pudding. — 1-2 box gelatine dissolved in 1 pint boiling 
hot water, when nearly half cool add 1 cup sugar, juice of 1 
lemon, strain, add whites 3 eggs beaten to a stiff froth, beat all 
thoroughly and quickly, pour in mould. Serve cold with soft cust- 
ard made of the yolks of 3 eggs, 1-2 teaspoonful cornstarch 
stirred in 1 pint milk, sweeten and flavor to taste. — [Mrs. A. C. 
Savery. 

Buttercup Jelly. — 1-2 package gelatine, soak in 1 cup cold wa- 
ter ; 1 pint milk, heated, into which stir gelatine ; beat yolks of 3 
eggs with 1 cup sugar ; flavor with vanilla. Stir beaten yolks and 
sugar into the gelatine and milk, add pinch salt, boil 3 minutes ; 
take off fire and beat in whites, which have been previously beaten 
stiff. Set to cool and serve with cream, — [Mrs, G. L. Coleman, 



42 



Lemon Sherbet. — Juice of 4 lemons, 1 quart sugar; stir and 
add 2 quarts milk, 2 teaspoonfuls extract lemon, and freeze. 

— [Mrs. J. Bracket!. 

Orange Pudding. — 6 oranges peeled and cut fine, strew over 
them 1 cup sugar, beat the yolks of 6 eggs with 4 spoonfuls corn- 
starch, strain in 1 quart boiliug milk, put the starch over the oran- 
ges when hot ; beat the whites of the eggs with 2 spoonfuls sugar 
and place them over the pudding, brown in the oven. To be 
eaten cold. — Mrs. C. F. Fuller. 

Italian Cream. — 1-2 box gelatine, 1-2 pint milk ; soak the gela- 
tine in the milk 1-2 hour, add 1 pint milk and the yolks of 4 eggs ; 
stir while boiling and sweeten to taste. Take from the stove and 
flavor with 1 teaspoonf ul vanilla and the juice of 2 lemons ; stir in 
the well beaten whites and put on ice to harden. — [Mrs. S. H. 
Childs. 

Coffee Cups. — Take 1 cup ground coffee, put in bag; 1 1-2 
cups milk into double boiler and boil 1 hour, or until reduced to 
1-2 cup, then cool, add 1 pint cream and 1 cup sugar; whip up 
stiff, put in mould and cover with a sheet of letter paper, then 
close cover and pack for 2 or 3 hours in ice and salt. — [Lucy Lap- 
ham. 

Coffee Cream. — Whip a good 1-2 pint cream lightly until stiff, 
then beat up the yolks of 3 eggs with sugar enough to sweeten, 
then add whipped cream; after soaking little more add 1-2 ounce 
gelatine w T hich has been already dissolved, add to it 1-2 cup strong 
hot coffee. Mix all together, add beaten whites of 3 eggs, then 
put in mold. When preparing this keep your dish surrounded by 
ice. — [Mrs. John T. Coolidge. 

Prune Dream. — 1 large cup prunes stoned and chopped, whites 
of 4 eggs, 1 cup sugar ; mix prunes, after chopped, with sugar and 



43 



eggs, beat all together 10 minutes, then put in the oven and brown 
a very little ; put on ice ; serve with whipped cream. — [Mrs. B. 
Coleman. 

Prune Ice. — 1 pound prunes, cook, then stone, dissolve 1-2 
box gelatine in 1 coffee cup water, pour over prunes, serve with 
w r hipped cream. — [Mrs. J. Brackett. 

Chocolate Gelatine. — 1-2 box gelatine dissolved in cold wat- 
er, 1 cup sugar, 1 quart milk, 3 large spoonfuls grated chocolate ; 
heat milk, soaked gelatine and chocolate, boil 10 minutes, stirring 
constantly, cool a little, strain and flavor with vanilla; put in wet 
mould, serve with cream or whipped cream. — [Mrs. S. F. Has- 
kins. 

Milk Sherbet. — 1 quart milk, juice of 2 lemons and 3 oranges, 
or 4 lemons. Stir juice with sugar, to be thick, then add milk and 
freeze. — [M. A. F. Baker. 

Ice-cream. — 1 pint cream, 1 pint milk, 3 eggs, 1-2 pint sugar, 
flavor. Beat the yolks, mix with the milk, add to the whipped 
cream and sugar, add whites beaten to a stiff froth, and freeze as 
soon as mixed. — [Mrs. C. L. GitTord. 

Ice-cream. — 1 quart milk, 1 cup sugar, 4 eggs, flavor to taste. 
Scald milk in double boiler, beat eggs and sugar and stir in until 
it thickens. When cold flavor and strain through wire sieve and 
freeze. — [Mrs. M. H. Sturges. 



44 



MISCELLANEOUS. 



Milk Punch. — Beat an egg, white and yolk together, add 1 
glass rich milk, 1 tablespoonful brandy and sweeten to taste. 

— [P. M. Club. 

Gruel. — Put 1 pint boiling water on stove, into that pour 1-2 
cup Fould's Wheat Germ meal, stir until it thickens, then add 1 
pint of sweet milk and little salt ; boil 1 5 minutes stirring all the 
time. — [Mrs. A. F. Bearse. 

Lemonade for the Sick. — Juice of 1 lemon, 1 tablespoonful 
sugar, white of 1 egg, beaten to a froth, and add 1-2 pint water. 
Very nice. — [Mrs. M. H. Sturges. 

Daisy Wine. — 1 quart daisies crowded full ; to every quart of 
daisies, 1 quart boiling water ; put down one day and strain off 
the next. To every quart juice, 1 pound sugar. Put it up and 
leave the corks loose about a week, then cork tight. — [Mrs. Hor- 
ace Fish. 



ENTREES. 



Orange Fritters. — Make a batter with 1-4 pound flour, 1-4 
pint milk and a pinch of salt; beat batter for 10 minutes to make 
it light. Peel oranges, removing all the white skin and cut into 
thin round slices, dip in this batter and fry in hot fat 7 minutes ; 
take from the fat, sprinkle with sugar and serve hot. — [Flora M. 
Jones, 



45 



Banana. Griddle.— 2 bananas washed fine, beat 2 eggs, then 
beat together 2 cups sifted flour, 1 tea spoonful baking powder, 1 
teaspoonful sugar, little salt, 1 cup milk. — [Mrs. B. F. Crosb}\ 

Chicken Souffle. — 1 small pint chopped chicken, or 1 can, 2 
small chopped onions, yolks of 3 eggs, 1 pint milk, 1 tablespoon- 
ful flour, 1 tablespoonful butter, 1-2 cup bread crumbs, 1 tea- 
spoonful salt, little pepper. Put the milk on the stove (or in a 
double boiler) and when at boiling point stir in flour wet with milk, 
let it boil up good, add the crumbs and boil up once ; take off the 
stove, add butter, salt, pepper, beaten yolks, chopped chicken and 
onion, and last the beaten whites of the 3 eggs. Pour the mixture 
in a well-buttered pudding dish and bake 30 minutes. Serve hot. 

— [Mrs. C. H, Gifford. 



CANDIES. 



Fig Candy. — 1 cup sugar, 1-3 cup butter, 1-4 teaspoonful of 
cream tartar ; do not stir while boiling ; boil to amber, stir in the 
cream tartar just before taking from the fire ; wash the figs, open 
and lay in a tin pan and pour the candy over them. — [P. M. Club. 

Cream Walnuts. — Whites of 2 eggs beaten very stiff, confec- 
tioner's sugar to make stiff enough to handle, roll in the hand, 
make in a round flat shape, crack Engish walnuts and put half one 
on each cream roll. — [Mrs. W. Wright. 

Molasses Chocolate Taffy. — 1 cup molasses, 1 cup sugar, 1-2 
cup chocolate, 1-2 cup milk, piece butter size of egg, boil till it 
will crack in water. — [Mrs. Albert Grigson. 



m 

Stuffed Dates, —Remove the stones of the dates and fill with 
the following : Beat up the white of egg with confectioner' s su- 
gar ; have chopped the required amount of English walnuts or pea- 
nuts, and mix with the paste. Use only enough to bind the nut 
meats together. Push a wooden toothpick through each date, 
leaving a handle. — [Mrs. W. E. Gifford. 

Salted Peanuts. — Shell and hull 1 quart fresh roasted peanuts 
and put them in a pan, then add 1 teaspoonful salt and a piece of 
butter as large as a nutmeg. Set in the oven for 15 minutes, stir- 
ring often.— [Mrs. C. F. Fuller. 

Chocolate Candy. — 2 cups sugar, 1 cup milk, 2 squares choco- 
late, butter size of an egg. Cook 15 or 20 minutes. Turn into a 
well-buttered pan and when nearly cold cut in squares, then let 
harden.— [Mrs. \V. E. Gifford. 

Crystallized Corn. — 3 quarts corn measured after being 
popped, 1 heaping cup sugar, 1-4 cup water, a little cream tartar, 
butter size of egg. Boil all together until it will rope in water, 
turn over the hot corn and stir until it cools. — [Mrs. W. H. Irwin. 

Chocolate Caramels. — 1 1-2 cups sugar, 1 cup molasses, 1-2 
cup milk, 1 tablespoonful butter, a pinch of saleratus ; when near- 
ly done add 1 1-2 cups grated chocolate.— [Mrs. A. C. Savery. 




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